Pizza rolls with 02 Spent Grain Flour

Pizza base:

1. Mix the Spent Grain Flour and wheat flour together.
2. Dissolve the yeast in the lukewarm water and add 1/3 of the flour mixture.
3. Leave for 30-45 minutes or until it starts to form bubbles.
4. Add oil and salt to the bubbling yeast mixture and then add the remaining flour mixture, stirring a little at a time. When the dough is pliable and does not stick to the table and fingers, do not add any more flour. There may be a little flour left over, set it aside and use it when rolling out the dough.
5. When the dough is too firm to stir, transfer it out onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
6. Place the dough in a bowl greased with olive oil and let it rise, covered with a slightly damp tea towel, on the kitchen counter for 1½ hours (or until it has doubled in size).

Tomato sauce:

1. Sauté the onion and garlic in a splash of olive oil in a frying pan.
2. Add the grated carrot and parsnip and sauté over medium heat.
3. Add the chopped tomatoes and bring to the boil with the spices.
4. Season to taste with salt and pepper and possibly a little balsamic or white wine vinegar.

Pizza rolls:

1. When the dough has finished rising, divide the dough into two equal pieces and gently mould them into a square pizza base.
2. Add tomato sauce, grated mozzarella and your favourite toppings to the two pizza bases.
3. Suggested toppings: Ham, chorizo, olives, anchovies, thinly sliced potato, thinly sliced aubergine, etc.
4. Roll the dough into a roulade and cut 4 cm thick pieces. Press them flat on a piece of baking paper and bake the pizza rolls at 230 °C for 10-15 minutes.

Cool on a baking tray. The pizza rolls can be frozen and taken out in the evening, so they are ready for a lunch box the next day.